or with a compote of prunes, a I'Algeriemie.
Fricassee de mouton au riz is a white fricassee of
mutton with rice.
Pilau de mouton a la Turque is a mutton pilau.
Small pieces dressed with savoury rice cooked
with spice, saffron, raisins, etc.
Croustade a la Turque is a baked shape of rice,
filled with a preparation of minced mutton.
The same preparation is served in little balls
of rice as Ballettes a la Turque; or in little
patties made of semolina as Petites croustadcs
a la semoule.
Petites croustades a la Menagere are pastry cases
filled with mince, with poached eggs on the
top.
Cassolettes a VIrlandaise are little patty shapes of
mashed potato, filled with mince.
Chartreuse aux epinards is a mould of spinach,
ENTREES. 69
filled with minced or pounded mutton and
brown sauce.
Sabotages a I'Indienne are made of pounded mutton,
curried, steamed in little moulds, and served
with a curry sauce.
Kabobs a I'Indienne are little pieces of curried
mutton put on skewers with button onions
and slices of tomatoes ; served with rice, and
curry sauce.
Pate a la Romaine is a baked mould of macaroni
filled with layers of mince and macaroni.
Pctits pates de mouton a la Windsor are small covered
patties filled with minced mutton, brown
sauce, chopped mushrooms, etc.
Petits pates de Cornouailles are Cornish pasties.
Kidneys dressed as —
Rognons de mouton a Vepicurienne are cut open,
breadcrumbed and broiled, and the hollows
filled with Tartare sauce; served with devil
sauce,
a la brochette are dressed in the same way, the
hollow of the kidneys filled with a lump of
Maitre d'hotel butter.
a la Venitienne — cut in halves, fried in butter
with chopped shallots, and dressed on a border ;
brown sauce with anchovy butter, etc.
an vin de Champagne. Thin slices served in a
white sauce with champagne, or other white
wine, and mushrooms.
en ragout. Thin slices cooked hi butter, with
wine, flour, chopped mushrooms, shallot, etc.
70 MENUS MADE EASY.
Rognons de wwuton sautes aux epinards. Slices saute,
and served with dressed spinach. Served on
a border of spinach with a rich brown sauce,
they are a la Princesse. They are also dressed
a la Dufferin — with brown caper sauce and
fried potatoes ; a la Milanaise — with macaroni ;
a la Maitre d'hotel — with Maitre d'hotel sauce.
Petits pates, or bouchees, aux rognons are slices in
white sauce put into little patties.
Sheep's Tongues are served as —
Langues de mouton braisees — larded, braised, and
served in the sauce with capers.
an parmesan — braised, and served in a cheese
sauce.
a V Alleinande — braised, and served with a com-
pote of pears and brown sauce.
en ragout — stewed. Served with Brussels sprouts,
they are a la Bruxellaise ; or with currant
sauce, a la Bohemienne.
Cervelles de mouton en caisses are Sheep's Brains
cut in small pieces, with Bechamel sauce,
baked in little souffle cases, the tops sprinkled
with breadcrumbs.
Queues de mouton au riz are braised Sheep's
Tails, coated with rice, breadcrumbed and
fried. They are also served au Parmesan,
omitting the rice, and mixing grated Parmesan
with the breadcrumbs.
Sheep's Trotters, though rarely seen at a gentle-
man's table in England, are much more often
ENTRIES. 71
served in France. Boiled and cut in pieces, they
are dressed as —
Pieds de mouton en marinade — soaked in marinade,
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or with a compote of prunes, a I'Algeriemie.
Fricassee de mouton au riz is a white fricassee of
mutton with rice.
Pilau de mouton a la Turque is a mutton pilau.
Small pieces dressed with savoury rice cooked
with spice, saffron, raisins, etc.
Croustade a la Turque is a baked shape of rice,
filled with a preparation of minced mutton.
The same preparation is served in little balls
of rice as Ballettes a la Turque; or in little
patties made of semolina as Petites croustadcs
a la semoule.
Petites croustades a la Menagere are pastry cases
filled with mince, with poached eggs on the
top.
Cassolettes a VIrlandaise are little patty shapes of
mashed potato, filled with mince.
Chartreuse aux epinards is a mould of spinach,
ENTREES. 69
filled with minced or pounded mutton and
brown sauce.
Sabotages a I'Indienne are made of pounded mutton,
curried, steamed in little moulds, and served
with a curry sauce.
Kabobs a I'Indienne are little pieces of curried
mutton put on skewers with button onions
and slices of tomatoes ; served with rice, and
curry sauce.
Pate a la Romaine is a baked mould of macaroni
filled with layers of mince and macaroni.
Pctits pates de mouton a la Windsor are small covered
patties filled with minced mutton, brown
sauce, chopped mushrooms, etc.
Petits pates de Cornouailles are Cornish pasties.
Kidneys dressed as —
Rognons de mouton a Vepicurienne are cut open,
breadcrumbed and broiled, and the hollows
filled with Tartare sauce; served with devil
sauce,
a la brochette are dressed in the same way, the
hollow of the kidneys filled with a lump of
Maitre d'hotel butter.
a la Venitienne — cut in halves, fried in butter
with chopped shallots, and dressed on a border ;
brown sauce with anchovy butter, etc.
an vin de Champagne. Thin slices served in a
white sauce with champagne, or other white
wine, and mushrooms.
en ragout. Thin slices cooked hi butter, with
wine, flour, chopped mushrooms, shallot, etc.
70 MENUS MADE EASY.
Rognons de wwuton sautes aux epinards. Slices saute,
and served with dressed spinach. Served on
a border of spinach with a rich brown sauce,
they are a la Princesse. They are also dressed
a la Dufferin — with brown caper sauce and
fried potatoes ; a la Milanaise — with macaroni ;
a la Maitre d'hotel — with Maitre d'hotel sauce.
Petits pates, or bouchees, aux rognons are slices in
white sauce put into little patties.
Sheep's Tongues are served as —
Langues de mouton braisees — larded, braised, and
served in the sauce with capers.
an parmesan — braised, and served in a cheese
sauce.
a V Alleinande — braised, and served with a com-
pote of pears and brown sauce.
en ragout — stewed. Served with Brussels sprouts,
they are a la Bruxellaise ; or with currant
sauce, a la Bohemienne.
Cervelles de mouton en caisses are Sheep's Brains
cut in small pieces, with Bechamel sauce,
baked in little souffle cases, the tops sprinkled
with breadcrumbs.
Queues de mouton au riz are braised Sheep's
Tails, coated with rice, breadcrumbed and
fried. They are also served au Parmesan,
omitting the rice, and mixing grated Parmesan
with the breadcrumbs.
Sheep's Trotters, though rarely seen at a gentle-
man's table in England, are much more often
ENTRIES. 71
served in France. Boiled and cut in pieces, they
are dressed as —
Pieds de mouton en marinade — soaked in marinade,